In a bowl beat together egg whites, oil, coffee, and vanilla until well incorporated.

In a large bowl, stir together flour, sugar, cocoa, baking powder,

and salt until well combined. Pour egg mixture onto dry ingredients and stir well until thoroughly mixed, add hazelnuts and cherries, incorporate.
Shape mixture into two 12" by 1" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.

Gently transfer each log to a cutting board and Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheets.

Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.